What is the nutritional value of food and drinks sold in vending machines at an Australian university? A food environment audit study

2020 ◽  
Vol 77 (5) ◽  
pp. 550-552
Author(s):  
Megan C. Whatnall ◽  
Huey Shyuan Ng ◽  
Chen Yee Liau ◽  
Amanda J. Patterson ◽  
Melinda J. Hutchesson
Keyword(s):  
Food Environment ◽  
Nutritional Value ◽  
Vending Machines

Youth Speak Out on School Food Environments

2018 ◽  
Vol 36 (3) ◽  
pp. 193-202
Author(s):  
Kelsey Gangemi ◽  
Roxanne Dupuis ◽  
Elizabeth FitzGerald ◽  
Rosemary Frasso ◽  
Sara Solomon ◽  
...  
Keyword(s):  
Food Environment ◽  
Food Choice ◽  
Eating Behaviors ◽  
School Personnel ◽  
School Nurses ◽  
Photo Elicitation ◽  
Food Environments ◽  
School Food ◽  
Vending Machines ◽  
Student Input

In Philadelphia, over 40% of youth are overweight or obese. The objective in this assessment was to learn about urban residents’ perspectives regarding the local food environment and its impact on eating behaviors. Using photo-elicitation, 20 adolescents reflected on their food environments through photographs and corresponding interviews. Without specific prompting from interviewers, every participant raised concerns about their school food environments, which they commonly found to be unhealthy and unappealing. Participants’ responses reflected four themes: (1) mixed reviews regarding the healthfulness of school vending machines, (2) lunch from home versus lunch from school, (3) factors that influenced food choice at school, and (4) critiques of school food environments. Students embraced the photo-elicitation approach as a way to convey their concerns and to suggest opportunities for improvements. School nurses, who are trusted by students and school personnel, are well-positioned to solicit student input and advocate for healthier school food environments.

scholarly journals Examining associations between school food environment characteristics and sugar-sweetened beverage consumption among Canadian secondary-school students in the COMPASS study

2018 ◽  
Vol 22 (11) ◽  
pp. 1928-1940 ◽  
Author(s):  
Katelyn M Godin ◽  
Ashok Chaurasia ◽  
David Hammond ◽  
Scott T Leatherdale
Keyword(s):  
Food Environment ◽  
Population Level ◽  
School Nutrition ◽  
School Level ◽  
School Students ◽  
School Food ◽  
Sugar Sweetened Beverage ◽  
Sweetened Beverage ◽  
Vending Machines ◽  
School Food Environment

AbstractObjectiveTo examine associations between Canadian adolescents’ sugar-sweetened beverage (SSB) consumption and several school food environment characteristics, and to investigate differences in these characteristics between schools in provinces with voluntary (Alberta) v. mandatory (Ontario) provincial school nutrition policies.DesignWe used a questionnaire to assess the number of weekdays participants consumed three SSB categories (soft drinks, sweetened coffees/teas, energy drinks) and various sociodemographic and behavioural characteristics. We examined the in-school water fountain accessibility, vending machines’ contents and presence of various food outlets within schools’ 1 km buffer. We developed hierarchical Poisson regression models to identify associations between student- and school-level characteristics and students’ SSB outcomes.SettingAlberta and Ontario, Canada.SubjectsAdolescents (n 41 829) from eighty-nine secondary schools.ResultsCompared with their Ontarian counterparts, Albertan participants had a significantly higher rate of SSB intake across all drink categories and SSB availability was significantly greater in Albertan schools’ vending machines. Availability of sweetened coffees/teas in school vending machines and access to restaurants within the school’s 1 km buffer were associated with increased SSB intake in three of the final models. Overall, the school food environment-level characteristics examined had a modest to negligible impact on student days of SSB intake.ConclusionsWe identified that the school food environment characteristics examined here had little impact on adolescents’ days of SSB consumption. While schools should adopt or maintain a comprehensive policy approach to discourage students’ SSB intake, population-level interventions focusing on other contexts (e.g. home and community) are needed to complement existing school-based interventions.

scholarly journals Associations among the food environment, diet quality and weight status in Cree children in Québec

2009 ◽  
Vol 12 (9) ◽  
pp. 1504-1511 ◽  
Author(s):  
Shauna M Downs ◽  
Amber Arnold ◽  
Dru Marshall ◽  
Linda J McCargar ◽  
Kim D Raine ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Environment ◽  
Nutritional Value ◽  
Weight Status ◽  
Fruits And Vegetables ◽  
High Energy ◽  
High Energy Density ◽  
Home Food Environment ◽  
Home Food ◽  
Restaurant Meals

AbstractObjectiveTo explore the relationship among children’s diet quality, weight status and food environment in subarctic Canada.DesignIn the cross-sectional study, children’s BMI was calculated, diet quality was assessed using three 24 h dietary recalls and children were asked about their home food environment and source of meals.SettingTwo Aboriginal Cree communities in northern Québec.SubjectsTwo hundred and one children in grades 4–6.ResultsThe majority (64·2 %) of children were overweight (29·9 %) or obese (34·3 %). Weight status was not associated with reported restaurant meal frequency or the home food environment. The 18 % of children who consumed three or more restaurant meals in the three days of recall consumed, on average, 2004 kJ (479 kcal) more energy daily than children consuming no restaurant meals and had higher intakes of fat, saturated fat, Ca and soda. Most foods contributing to energy and dietary fat were energy-dense market foods of low nutritional value such as sweetened beverages and snack foods. Only 68 % of children reported often having fruits and vegetables in the home and 98·5 % of children consumed less than 5 fruits and vegetables daily. Many children (42·8 %) were at risk of Zn inadequacy. Only 19 % of children consumed 2 or more servings of milk daily, and the mean intakes of Ca and vitamin D were below the recommended adequate intake. Traditional game meat was consumed infrequently, but contributed significantly to Fe and Zn intake.ConclusionsChildhood obesity in subarctic communities prevailed in a food environment typified by high-energy-density commercial foods of low nutritional value.

scholarly journals On-campus food environment, purchase behaviours, preferences and opinions in a Norwegian university community

2021 ◽  
pp. 1-32
Author(s):  
Naiara Martinez-Perez ◽  
Liv Elin Torheim ◽  
Nerea Castro-Díaz ◽  
Marta Arroyo-Izaga
Keyword(s):  
Food Environment ◽  
Food Choice ◽  
Food Prices ◽  
Cross Sectional ◽  
Food Purchasing ◽  
Nutritional Profile ◽  
Vending Machines ◽  
Processing Level ◽  
Food And Drink ◽  
The Uk

Abstract Objective: To assess food environment at OsloMet, through the nutritional profile and processing level of available commercial foods and drinks; as well as to determine food purchasing behaviours, preferences and opinions on the food environment; in order to identify whether interventions on campus need to be conducted. Design: Cross-sectional descriptive study. Setting: Pilestredet and Kjeller campus of OsloMet (Norway). Participants: To analyse the nutritional profile of products offered at all food outlets (7 canteens, 3 coffee shops and 2 vending machines) at the main campuses three criteria were applied: those proposed by the Spanish Agency for Food Safety and Nutrition, the UK Nutrient Profiling Model and those of the Food and Drink Industry Professional Practices Committee Norway. In addition, products were classified by processing level, using the NOVA system. Food purchasing, food choice behaviours, and opinions were analysed through a survey online, in which 129 subjects participated. Results: With regard to the first of the objectives, the combination of the above-mentioned criteria showed that 39·8% of the products were “unhealthy” and 85·9% were “ultra-processed”. Regarding the second objective, the most important determinants of food choice were taste, convenience, and cost and nutrition/health value. The most common improvements suggested were lowering the cost, improving the allergen information on labelling, and increasing the variety of fresh and healthy foods. Conclusions: A high proportion of the products offered were considered “unhealthy” and highly processed. Interventions that improve food prices, availability and information on labelling would be well-receivedin this community.

scholarly journals Do Parental Perceptions of the Nutritional Quality of School Meals Reflect the Food Environment in Public Schools?

2021 ◽  
Vol 18 (20) ◽  
pp. 10764
Author(s):  
Sarah Martinelli ◽  
Francesco Acciai ◽  
Michael J. Yedidia ◽  
Punam Ohri-Vachaspati
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
Multivariable Analysis ◽  
Parental Perceptions ◽  
School Meals ◽  
School Food ◽  
Vending Machines ◽  
Reported Data

(1) Background: It is unknown whether parents’ perception of school meals, a determinant of student meal participation, align with the nutritional quality of meals served in schools. This study compares the healthfulness of foods offered in schools with parental perception of school meals at those same schools. (2) Method: Parents were asked to rate the healthfulness of school meals at their child’s school. Data on the types of foods offered were collected from public schools in four cities in New Jersey and matched with parent-reported data. Measures were developed to capture the presence of healthy and unhealthy items in the National School Lunch Program and the presence of a la carte offerings as well as vending machines. Multivariable analysis examined the association between parental perceptions of school meals and the school food measures after adjusting for covariates. (3) Results: Measures of the school food environment and parental perceptions were available for 890 pre-K to 12th grade students. No significant associations were observed between parental perceptions and food environment measures when examined one by one or in a comprehensive model. (4) Conclusions: Parents’ perception of the healthfulness of meals served do not align with the nutritional quality of foods offered at schools.

Assessment of nutritional quality of snacks and beverages sold in university vending machines: a qualitative assessment

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
MoezAlIslam E. Faris ◽  
Ala'a Al-Bakheit ◽  
Hayder Hasan ◽  
Leila Cheikh Ismail ◽  
Haitham Jahrami ◽  
...  
Keyword(s):  
United Arab Emirates ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Caloric Intake ◽  
Qualitative Assessment ◽  
Cross Sectional ◽  
Content Type ◽  
University Campuses ◽  
Vending Machines

PurposeVending machines (VMs) provide quick access for snack foods and beverages for students during their study days. These vended foods have been reported to affect the student's nutritional status and contributing to obesity by increasing the caloric intake. This study aimed to evaluate the nutritional value of snacks and beverages provided by VM at the university campuses.Design/methodology/approachA cross-sectional observational study in one large urban university with four campuses was conducted. In total, 55 VMs were found distributed over 50 buildings of the four university campuses. Of the vending slots surveyed, only 57 snacks and beverage food items were found repeated. These items were vended and analyzed using nutrient databases, and their nutritional quality was assessed using nutrient adequacy ratio and nutritional quality score.FindingsMost vended snacks were salty (77%) and sweet (23%). Neither snacks nor beverages were nutrient-dense, and the majority (65%) of snacks and beverages were calorie-dense, with high contents of sugar, sodium and saturated fat; while they were low in vitamins C and A, calcium, iron, sodium, protein and dietary fibers. None of the vended beverages met the low calorie, low sugars and high-fiber criteria.Research limitations/implicationsOne limitation of the current work is represented in the fact that VM snacks and beverages are not fixed throughout the year days, and exposed to continuous changes, depending on the customers' attitudes and economic and financial considerations related to the operating contractor company and the customer students. Thus, a continuous, long-term evaluation is suggested to be conducted for a more representative and reflective evaluation of the nutritional quality of vended snacks and beverages.Practical implicationsPoor nutritional quality has been found for vended foods. Healthier food options should be provided to improve students' dietary intake.Social implicationsAttention has to be directed toward the nutritional quality of VM foods, and how to provide adolescents and young adults with healthy options.Originality/valueThis is the first study conducted in the United Arab Emirates (UAE) and Gulf Cooperation Council countries (GCC) assessing the nutritional value of vending machine foods in university settings.

scholarly journals Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices

2003 ◽  
Vol 93 (7) ◽  
pp. 1161-1168 ◽  
Author(s):  
Simone A. French ◽  
Mary Story ◽  
Jayne A. Fulkerson ◽  
Anne Faricy Gerlach
Keyword(s):  
Secondary Schools ◽  
Food Environment ◽  
Vending Machines ◽  
Food Policies ◽  
A La Carte ◽  
Policies And Practices

scholarly journals Do we practice what we preach? Assessing the food environment in Malta’s only state hospital

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
S Cuschieri ◽  
D Cauchi
Keyword(s):  
State Hospital ◽  
Food Environment ◽  
Eating Behaviour ◽  
Soft Drinks ◽  
Food Environments ◽  
Study Objective ◽  
Vending Machines ◽  
Fresh Vegetables ◽  
Public Areas ◽  
Food And Beverage

Abstract Introduction Food environments are likely to be key contributors to the development of diabetes and obesity. Hospitals should strive to create a model food environment that facilitates and promotes a healthy eating behaviour among visitors, patients and staff. The study objective was to evaluate foods and beverages available for purchase in vending machines at Malta’s only state hospital. Methods An observational study gathered data regarding location, type of food and beverage items available in the vending machines found within the public areas within the only state hospital in Malta. All items on sale were categorized into ’healthy’ and ’unhealthy’ food and beverage according to pre-defined criteria. Results There were 33 vending machines: sixteen offered beverage options, and the remainder contained food items, which displayed exclusively confectionary items. The beverage machines were identically stocked so that bottled water contributed 17%, diet soft drinks 33% and regular soft drinks 50% of overall beverage choices. Fresh vegetables or fruit were not available for sale (except for 1 beverage machine offering fresh squeezed orange juice) with most items on display classified as ‘unhealthy’. Conclusions Hospital food environments should complement health professionals’ efforts in promoting healthier lifestyles, however, the majority of foods and beverages available for purchase at Malta’s only state hospital through vending machines is unhealthy. Urgent action is required to rectify the current situation. Key messages Vending machines offered ’unhealthy’ choices to patients, relatives and staff. Hospital food environment should promote healthier food and beverage options.

scholarly journals It Is Time to Make Policy for Healthier Food Environments in Australian Universities

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1909 ◽  
Author(s):  
Yumeng Shi ◽  
Qing Wang ◽  
Courtney Norman ◽  
Margaret Allman-Farinelli ◽  
Stephen Colagiuri
Keyword(s):  
Young Adults ◽  
State Government ◽  
Food Environment ◽  
Food Policy ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Food Outlets ◽  
Vending Machines ◽  
Sugary Drinks ◽  
Food And Drink

The obesogenic food environment is likely driving excessive weight gain in young adults. Our study aimed to investigate the nutritional quality of current food and drink offerings in an Australian university. This cross-sectional study included baseline environmental audits of 30 food outlets and 62 vending machines across campus. A recent food and drink benchmark for health facilities by state government was used to classify the food and beverage offerings. It recommended food outlets and vending machines to offer at least 75% ‘Everyday’ (healthy) and less than 25% ‘Occasional’ (less healthy) foods and drinks. Sugary drinks and options with large portion sizes and unhealthy ingredients should be removed from sale. Only two beverage vending machines and none of the food outlets met the full recommendations. The overall proportions of Everyday and Occasional foods in food outlets were 35% and 22%, respectively with 43% falling into the category that should not be sold. Sugary drinks occupied a third of beverage varieties in outlets and 38% of beverage slots in vending machines. The current university food environment was poorly compliant with the existing benchmark. Specific food policy in the university setting may be needed to make healthier choices more accessible to young adults.

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